Probably not dds-1. But that isn’t necessary imo. I used water kefir as my only probiotic for a long time and it was great. There’s no reason to spend gobs of money on capsules and powders when one can make fermented foods and drinks. After about a year I was able to tolerate homemade sauerkraut and kombucha. Previously I would feel awful from these and also s boulardii, but not anymore! 🙂

Sistercrystal;54835 wrote: I can’t for the life of me find out if homemade kefir contains Lactobacillus acidophilus DDS-1. Does anyone know?

Is there any reason I can’t let kefir alone be my probiotic? I don’t have a lot of money to spend on probiotics and kefir is fairly inexpensive to make.

Thanks!

Crystal

No, DDS-1 is not present in traditional kefir. DDS-1 is simply not needed and way over rated IMO.

The Lactobacillus species will have a small beneficial but limited effect in the intestinal tract. People who will benefit the most from Lactobacillus and those with severely damaged flora such as right after Anti-biotic treatment or at the beginning stages of treatment.

The best thing you can do is save your money and buy the needed equipment to ferment your own vegetables (saurkraut, kim chi, etc.). These ferments will have a range of species including ones that can live in the GI tract permanently. Thats the most important thing.

Their “Fermented Vegetable Master Gallon Jar” is 25$USD and comes with an air lock and glass weights. I make sauerkraut using green cabbage and himalayan sea salt and its amazing. I no longer drink milk kefir but I did for 1-2 years, Fermented vegetables are FAR superior to milk ferments for candida sufferers IMO.

So for making sauerkraut, is it just a case of washing and chopping the cabbage, and then putting it in a jar with some sea salt and leaving it for a week or two to ferment? Don’t you have to put vinegar in as well?

M;55042 wrote: So for making sauerkraut, is it just a case of washing and chopping the cabbage, and then putting it in a jar with some sea salt and leaving it for a week or two to ferment? Don’t you have to put vinegar in as well?

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Lisa Richards is an expert in digestive health and the author of the Ultimate Candida Diet program. She writes regular posts on the causes, symptoms, and treatment of Candida, and has helped thousands of Candida sufferers recover their health.

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